Chocolate Easter Egg Recipe | Weekend Coffee Treat

We are getting more excited as the Easter Sunday is Fast approaching only weeks left and everybody is getting festive on their decorations and having fun creating their Easter treats. During the Easter celebration, there are many cakes, cupcakes and a whole lot of pastries varieties including chocolates and candies that serve for everyone to enjoy, and the best part is no matter how old you are, one thing is evident that everybody is looking forward to these tasty Easter treats. So for our weekend coffee treat, we will make the famous Chocolate Easter Egg made out of chocolate and all things sweet that your family especially the kids will sure to enjoy.

Easter eggs also called Paschal egg is a symbol of rebirth, fertility and new life, and for Christians, it signifies the resurrection of Jesus Christ. In the early days, they use hard-boiled eggs and dyed in a red color to represent the blood of Jesus Christ shed on the cross. During the last day of the Paschal Vigil, the priest blesses the eggs and administered to the congregants. Thus the shell of the egg is a representation of the sealed Tomb of Christ and cracking of the egg symbolizes that Christ has risen from the dead.

Today the Easter eggs are not the traditional boiled eggs, but over the years people are making the eggs into a more festive way such as incorporating chocolates, molded into an egg shape and stuffing surprises inside to make it more fun and beautiful.

So prepare now the baking gears coffee lovers, and let’s get into the spirit of making a Chocolate Easter Egg.

Chocolate Easter Egg Recipe

Ingredients

1/2 cup of softened butter.

1 teaspoon vanilla extract

8 ounces of softened package cream cheese.

2 1/2 pounds confectioners’ sugar

1 cup peanut butter for a kick of nutty goodness

1 cup flaked coconut for additional garnish

1 cup unsweetened cocoa powder

2 cups semisweet chocolate pieces

1 tablespoon shortening or vegetable oil

Direction

In a large bowl, combine together the butter, vanilla, and cream cheese. Mix in confectioners’ sugar to make a workable dough. For best results, use your hands for mixing.

Divide the dough into four parts. Leave one of the parts plains. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.

Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.